Name: Vegan Enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 3 tbsp olive oil (or water for oil free); 3 tbsp all purpose flour; 2 tbsp chili powder; 0.5 tsp garlic powder; 0.5 tsp cumin; 0.5 tsp salt; 2 tbsp tomato paste; 2 cup vegetable broth; 1 tsp apple cider vinegar; 2 cup riced cauliflower (1/2 medium head cauliflower); 4 oz mushrooms; 0.5 cup raw walnuts; 2 tbsp olive oil (or vegetable broth for oil free); 1 tsp cumin; 1 tsp smoked paprika; 1 tsp onion powder; 0.5 tsp garlic powder; 2 tbsp low sodium soy sauce; 0.5 tsp salt (to taste); 15 oz black beans (drained and rinsed); 0.5 Recipe vegan nacho cheese sauce; 12 null corn tortillas; 0.25 cup chopped cilantro; null null vegan sour cream (for serving)

Instructions

Show units in method

1

Make a vegan nacho cheese sauce (0.5 Recipe). Set aside.
2

Measure and add all the dry ingredients (all purpose flour (3 tbsp), chili powder (2 tbsp), garlic powder (0.5 tsp), cumin (0.5 tsp), and salt (0.5 tsp)) to a small bowl. Have the tomato paste (2 tbsp) and vegetable broth (2 cup) ready.
3

In a medium pot over medium heat, warm the olive oil (3 tbsp) (or water). Pour in the flour/spice mixture and whisk constantly for about minute (1). Whisk in the tomato paste (2 tbsp), then slowly pour in the vegetable broth (2 cup), whisking constantly.
4

Bring to a boil, then simmer for minutes (5), whisking often until thickened. Remove from heat, and whisk in the apple cider vinegar (1 tsp). Taste and add more salt (0.5 tsp) as needed. Set aside.
5

If using whole cauliflower, wash, chop florets, and pulse in a food processor until riced. Add riced cauliflower (2 cup) to a large pan on the stove.
6

Add mushrooms (4 oz) and raw walnuts (0.5 cup) to the food processor, and pulse until similar consistency to the cauliflower. Add to the pan with the cauliflower.
7

Turn the heat to medium-high, and pour in the olive oil (2 tbsp) (or broth), cumin (1 tsp), smoked paprika (1 tsp), onion powder (1 tsp), garlic powder (0.5 tsp) and low sodium soy sauce (2 tbsp). Stir to combine. Cook for [10-15 minutes], stirring frequently. Add salt (0.5 tsp) to taste, remove from heat, and stir in the black beans (15 oz).
8

Preheat oven to 375 degrees F. Spread enchilada sauce (0.5 cup) in the bottom of a 9x13 inch casserole dish.
9

Wrap tortillas (5 corn) at a time in a damp paper towel and microwave for 1 minute (0.5 to) to soften for easier rolling.
10

Fill each [corn tortilla] with a scoop of "meat" and a spoonful of [vegan nacho cheese sauce]. Roll and place into the prepared pan. Repeat. Pour the rest of the [enchilada sauce] on top.
11

Pour the rest of the [vegan nacho cheese sauce] on top of the red sauce. Bake, uncovered, for [20-25 minutes], until bubbly. Top with chopped cilantro (0.25 cup) and serve hot with [vegan sour cream].